ALMOND - GLAZED PICNIC CAKE Printed from COOKS.COM Perfect for picnics is this easy sponge cake with a broiled almond topping. Carry it in the springform pan in which it baked. It is good with fresh fruits such as sweet cherries, strawberries or peaches. For 1 cake, 6 to 8 servings, you will need: 2 eggs 1 c. sugar 1 tsp. vanilla 1 c. all-purpose flour 1 tsp. baking powder Dash of salt 1/2 c. milk 2 tbsp. butter Almond Topping (recipe follows) ALMOND TOPPING: In a small pan, mix: 1/4 c. butter 1/4 c. sugar 1/2 c. sliced almonds 2 tsp. flour 2 tbsp. milk Bring mixture to boiling, stirring. Spread warm over cake. CAKE: Beat eggs and sugar until thick and pale. Beat in vanilla. Mix flour, baking powder and salt. Add to egg mixture and mix to blend. Scald milk in small saucepan. Add butter, stirring until melted. Add milk mixture to flour mixture, mixing just enough to blend. Pour batter into a greased 8 inch springform pan. Bake at 350 degrees until top of cake is well browned and cake tests done when a wooden pick is inserted at center, about 35 minutes. Spread lightly and evenly with Almond Topping. Place about 6 inches below broiler until and broil until topping bubbles and browns, 3 to 5 minutes. Let cake cool on a wire rack about 5 minutes. Then loosen edge and remove pan sides
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